No Chop Roast Pumpkin Soup

Name: Sup Labu Panggang Tanpa Potong
Prep time: 5 min
Cook time: 70 min
Total time: 75 min
Yield: 5 porsi
Cuisine: Indonesian
Ingredients: 1.5 kg / 3 lb butternut pumpkin ((US: butternut squash), cut in half, skin on); 1 onion (, peeled (brown, yellow or white)); 1 head of garlic; 2 tbsp olive oil; 3/4 tsp salt; Black pepper; 3 - 4 cups milk ((of choice)); Cream for drizzling; Finely chopped parsley; Garlic bread for dunking

A creamy luscious pumpkin soup with extra intense pumpkin flavours, made without chopping the pumpkin! The longer roast time required for the pumpkin to become soft makes the pumpkin flesh even sweeter and more intensely flavoured that usual roast pumpkin soups. You don't even need chicken or vegeta

⏱️ 75 min 🔪 Prep: 5 min 🔥 Cook: 70 min 📊 Medium ⭐ 4.8 (43) 👁️ 2 views

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Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

5 servings

1.5 kg / 3 lb butternut pumpkin ((US: butternut squash), cut in half, skin on)
1 onion (, peeled (brown, yellow or white))
1 head of garlic
2 tbsp olive oil
3/4 tsp salt
Black pepper
3 - 4 cups milk ((of choice))
Cream for drizzling
Finely chopped parsley
Garlic bread for dunking

Steps

Preheat oven to 180C/350F.
Place pumpkin cut side up on baking tray with onion and garlic. Drizzle with oil, sprinkle with salt and pepper. Wrap garlic in foil.
Bake for 70 - 80 minutes or until the pumpkin is soft (test with skewer).
Pour 2 cups of milk into a blender.
Scoop seeds out of pumpkin and discard. Use a large spoon to scoop out pumpkin flesh from one pumpkin half and place into blender.
Peel off most of the dark burnt outer layer of onion. Cut in half (with spoon!) and transfer to blender.
Unwrap garlic and squeeze the flesh out of half the garlic into the blender.
Whizz until smooth. Adjust consistency to taste with water / milk. Adjust seasoning to taste.
Pour into bowls. Repeat with remaining pumpkin.
Drizzle with cream, sprinkle with parsley and serve with hot garlic bread on the side.